BARBECUING SPARE RIBS RECIPES

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SMOKED CORNED BEEF BRISKET - LEARN TO SMOKE MEAT WITH JEFF ...



Smoked Corned Beef Brisket - Learn to Smoke Meat with Jeff ... image

Smoked corn beef brisket for St. Patricks day is not only traditional.. it's melt in your mouth good. In this recipe I will show you how to cook it up right.

Provided by Jeff Phillips

Categories     Entree

Prep Time 10 minutes

Cook Time 360 minutes

Yield 6

Number Of Ingredients 3

Corned beef brisket flat (((uncooked)))
Dijon Mustard
(1) batch of Jeff’s original rub

Steps:

  • Soak corned beef in water to remove excess salt for at least 4 hours (overnight is better).
  • Dry meat with paper towels and place into a foil pan.
  • Cover meat with Dijon mustard and Jeff's original rub.
  • Massage the rub/mustard to cover the entire brisket flat.
  • Set up smoker for cooking at about 240°F with a mix of hickory and peach or other smoking wood.
  • Once smoker is ready, place pan with brisket onto grate and keep the heat and smoke going for at least 4 hours.
  • After 4 hours the brisket can continue to cook with just heat for an additional 2-4 hours or until it reaches 195°F in the thickest part.
  • Baste the meat with a mixture of ¼ cup Dijon and ¼ cup of Jeff's barbecue sauce when the meat reaches 180°F and again at 190°F.
  • When the meat reaches 195°F and is tender to your liking, remove from the heat and allow it to rest for at meat 30 minutes tented with foil over it.
  • Slice the meat across the grain into ½ inch pieces and serve.

SMOKED CORNED BEEF BRISKET - LEARN TO SMOKE MEAT WITH JEFF ...



Smoked Corned Beef Brisket - Learn to Smoke Meat with Jeff ... image

Why not make smoked corned beef brisket this New Years day and it's so easy you'll probably find yourself doing this throughout the rest of the year as well.

Provided by Jeff Phillips

Categories     Entree

Prep Time 10 minutes

Cook Time 360 minutes

Yield 6

Number Of Ingredients 5

3-4 lb Corned beef brisket flat
Horseradish mustard (((Dijon, etc.)))
Jeff's original rub
Jeff's original barbecue sauce
Stainless steel or foil pan

Steps:

  • Remove the corned beef brisket from the package.
  • To remove extra salt, soak the meat in cold water in the fridge, changing out the water every 30 minutes.
  • Three to four hours should be plenty of soak time to remove the extra salt.
  • Remove any excess fat on the non fat cap side of the brisket.
  • Coat the entire corned beef brisket with horseradish mustard then apply Jeff's original rub liberally to all sides.
  • Pat the rub down as it is applied rather than massaging it in.
  • Set up smoker for cooking at 225°F with hickory smoke.
  • Place the corned beef brisket on the smoker grate and smoke cook for 3 hours or until it reaches 140°F in the center of the thickest part.
  • Make a mustard sauce by mixing equal parts of Jeff's original barbecue sauce with horseradish mustard such as Dijon or Grey Poupon.
  • Create a pad of mustard in the bottom of a pan and lay the meat on the pad fat cap side up.
  • Brush more of the mustard sauce onto the fat cap and cover tightly with foil.
  • Place the meat back into the smoker at 225°F and continue cooking until it reaches 195°F in the thickest part.
  • Let the meat rest under foil for 30 minutes then slice pencil thick and serve.

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